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Recipes

Hearty Potato Soup

Hearty Potato Soup

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SUBMITTED BY: Norita Culbreath

  • 6 medium potatoes, peeled and sliced
  • 2 carrots, diced
  • 6 celery stalks, diced
  • 2 quarts water
  • 1 onion, chopped
  • 6 tbsp butter or margarine
  • 6 tbsp all-purpose flour
  • 1 tsp salt
  • 1/2 tsp pepper
  • 11/2 cups milk
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NACHO DIP

NACHO DIP

By

Beverly Riggs Miller

  • 1 pound Velveeta cheese
  • 1 can Rotel
  • 1 pound ground beef
  • 1 can chili beans
  • 2 teaspoons Worcestershire sauce
  • Chili powder to taste
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CREOLE GUMBO

CREOLE GUMBO

By

Sherry Riggs Bower

  • 6 tablespoons butter or margarine
  • 9 tablespoons all-purpose flour
  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 cup chopped celery
  • 2 (1 pound) cans tomatoes, cut up
  • 3 bay leaves
  • 1 to 2 teaspoons seafood seasoning
  • 2 (4 ounce) cans of shrimp
  • (1/2 pound fresh or frozen)
  • 1 (7 ounce) can crab meat, drained
  • 1/2 pound okra
  • 1 tablespoon filé powder
  • Hot cooked rice
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Taco Soup

Taco Soup

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SUBMITTED BY: Carolyn Hyde

  • 1/2 lb. lean ground beef
  • 2 cups water
  • 1 pkg. ranch dressing mix
  • 2 cans stewed tomatoes
  • 1 chopped onion
  • 1 can red kidney beans with liquid
  • 1 can pinto beans with liquid
  • 1 pkg. taco seasoning mix
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GERMAN SWEET CHOCOLATE CAKE

GERMAN SWEET CHOCOLATE CAKE

By

Linda Riggs Butler

  • FILLING:
  • 1 package German chocolate
  • 1 cup Crisco
  • 2 1/2 cups all-purpose flour
  • 1/2 cup boiling water
  • 2 cups sugar
  • 1 teaspoon soda
  • 1 teaspoon vanilla
  • 4 egg yolks, beaten
  • 4 egg whites, beaten
  • Pinch of salt
  • 1 cup buttermilk
  • -
  • 3 egg yolks
  • 1 cup sugar
  • 1 cup whipped cream
  • 1 cup pecans
  • 1 tablespoon flour
  • 1/4 teaspoon salt
  • 1/2 cup butter
  • 1 cup coconut
  • 1 teaspoon vanilla
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WACKY CAKE

WACKY CAKE

By

Janice Riggs Reigle

  • 3 cups all-purpose flour
  • 1/2 cup cocoa
  • 2 cups water
  • 2 teaspoons vinegar
  • 2 cups sugar
  • 1 cup oil
  • 2 teaspoons soda
  • 1 teaspoon salt
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MAGIC BARS

MAGIC BARS

By

Iris Riggs Tolley and Linda Riggs Butler

  • 1/2 cup margarine
  • 1 1/2 cups graham cracker crumbs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (6 ounce) package chocolate chips
  • 1 (6 ounce) package butterscotch chips
  • 1 1/3 cups (3 1/2 ounce can) flaked coconut
  • 1 cup chopped nuts
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CHOCOLATE GRAVY

CHOCOLATE GRAVY

By

Janice Riggs Reigle

  • 1/4 cup sugar
  • 1 tablespoon cocoa
  • 1 cup milk or water
  • 3 tablespoons flour
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CHEESY SCALLOPED POTATOES

CHEESY SCALLOPED POTATOES

By

Iris Riggs Tolley

  • 2 cans cream of celery soup
  • 1/2 cup milk
  • 1/4 teaspoon pepper
  • 8 cups thinly sliced potatoes
  • 1 cup thinly sliced onions
  • 2 cups shredded sharp Cheddar cheese
  • 2 tablespoons butter
  • Paprika
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SPAGHETTI AND MEATBALLS

SPAGHETTI AND MEATBALLS

By

Sherry Riggs Bower

  • 3/4 cup chopped onion
  • 1 clove garlic, minced
  • 3 tablespoons salad oil
  • 2 (1 pound) cans tomatoes, cut up, (4 cups)
  • 2 (6 ounce) cans tomato paste
  • 2 cups water
  • 1 teaspoon sugar
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoons dried oregano, crushed
  • 1 bay leaf
  • Italian Meatballs (recipe below)
  • Hot cooked spaghetti
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